Ingredients
- 4 cups chicken stock (lightly salted)
- 1 large egg
- 4 teaspoons finely grated, lightly packed Parmesan cheese (if you have coarsely grated Parm, grind it up to a finer consistency in a food processor)
- 1 Tbsp panko breadcrumbs (toasted for added flavor) or semolina flour (optional, you can skip if you want, you can also use ground puffed rice if cooking gluten-free)
- Pinch of freshly ground black pepper
- A handful of spinach leaves, sliced into 1/2-inch ribbons (can also use chard, arugula, sorrel, or any tender green)
Method
1 Place stock in a 2-quart saucepan and bring to a simmer.
![italian-egg-drop-soup-stracciatella-2](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tzpQn-IT5Gr3h8cgqy8m3revp3EyF3A8cWzthQ6okKe_IXWnktET8pji1cHL2Ld1vPRhjEXhOjvTu9Mj574r9iczq8cadtEef-Ks7IqynuhsC2m-rltaibACsZcOVyPmUJWu4buCdQ4u0GyUEK1kJAxjK5FS6LzCA9lIzdlJaFKIi3pj0=s0-d)
2 In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.
3 Once the stock is simmering, stir in the sliced spinach.
![italian-egg-drop-soup-stracciatella-6](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uo-RPYdjdlFqZG620EGms3aEtWgzxjVNSMd79wPMYeZhBf9VuAUxrSuZLVe8CkBXWOqVkRAgAVCTxLQ2k9rcpQ38p4WgFdSJKy4XJB4IDfSPoARtnblWFsSzv6OPsXitqS9bzBiYnP5sQ1ipj_9XhmQIjsb-vA7K03Q5C7_IS3M-TxnbE=s0-d)
4 Pour/scrape the cheese egg mixture into the simmering stock, do not stir. After a few seconds, stir the egg mixture into the soup. Cook at a gentle simmer for another minute. Taste the soup and add more salt and pepper if you wish.
Serve immediately. (simplyrecipes.com)
2 In a medium bowl whisk together the egg, Parmesan cheese, breadcrumbs (if using), and black pepper.
3 Once the stock is simmering, stir in the sliced spinach.
4 Pour/scrape the cheese egg mixture into the simmering stock, do not stir. After a few seconds, stir the egg mixture into the soup. Cook at a gentle simmer for another minute. Taste the soup and add more salt and pepper if you wish.
Serve immediately. (simplyrecipes.com)